- 1 teaspoon cornflour ( cornstarch)
- 1 tablespoon soy sauce ( salt-reduced)
- 1 tablespoon rice wine vinegar
- 2 teaspoons black bean sauce
- 1/2 teaspoon Chinese five spice powder
- 1 teaspoon olive oil
- 500 g lamb steaks ( leg trimmed of fat and cut across the grain into strips)
- 1 brown onion ( cut into wedges)
- 100 g button mushrooms ( sliced)
- 2 celery ribs ( thinly sliced diagonally)
- 1 zucchini ( large halved lengthways, thinly sliced)
- 3 carrots ( Halved lengthways thinly sliced)
- 1/4 Chinese cabbage ( shredded)
- 2 garlic cloves ( minced)
- 1 teaspoon ginger ( fresh finely grated)
- 2 tablespoons water
- 210 g rice ( 1 cup Doongara specified cooked according to package directions)
- Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
- Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate.
- Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb.
- Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender.
- Add the lamb and sauce to the wok and toss to combine and heat through.
- Divide the rice between plates and top with mixture to serve.
- 1 1/3 cups all-purpose flour
- 1/2 cup Splenda granular, sugar substitute
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon canola oil
- 1/3 cup low-fat buttermilk
- 2 teaspoons vanilla extract
- 1 1/4 cups mashed bananas
- 1/4 cup walnuts, chopped
- Preheat oven to 350 degrees and spray 9" x 5" loaf pan with cooking spray.
- Combine dry ingredients and set aside.
- In another bowl, combine the rest of the ingredients except the walnuts.
- Pour the wet ingredients into the dry ingredients and mix well.
- Fold in the walnuts and stir until just mixed.
- Pour batter into pan and bake 45-55 minutes or until center is set.
- 1 tablespoon yellow cornmeal
- 1 Pillsbury refrigerated classic pizza crust
- 1 (7 ounce) jars roasted red peppers, drained
- 2 cups arugula leaves ( or 2 cups loosely packed spinach leaves)
- 1 1/2 tablespoons pine nuts
- 1/4 cup red onion, sliced thinly
- 1/4 teaspoon crushed red pepper flakes
- 1 cup mozzarella cheese, preshredded
- Preheat oven to 425 degrees.
- Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray.
- Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11x15 inch rectangle.
- Bake at 425 degrees for 7 minutes. Remove crust from oven.
- Layer red pepper strips and arugula (or spinach leaves) over crust.
- Sprinkle with pine nuts, red onion and crushed red pepper.
- Put in oven again and bake for 5 minutes.
- Sprinkle with cheese and put it back in the oven for 2 minutes more or until cheese melts.
- Cut into 8 pieces.
- 1/2 lb lean ground beef
- 1 teaspoon taco seasoning
- 2 (12 inch) flour tortillas
- 6 tablespoons salsa, divided ( I used mild)
- 1 roma tomato, diced
- 1/2 cup frozen corn, thawed
- 1/2 small red onion, diced
- 1 cup shredded Mexican blend cheese
- Preheat oven to 375°F.
- While oven is heating,add ground beef and taco seasoning to a medium-sized skillet over medium heat.
- Cook beef until no longer pink,about 8 to 10 minutes,drain if needed.
- Lightly spray two medium sized cookie sheets with cooking spray.
- Place two tortillas on each sheet,then lightly spray tortillas with more cooking spray.
- Bake tortillas until lightly browned, about 6 to 8 minutes.
- Remove tortillas from oven and evenly spread 1 1/2 tablespoons of salsa on each.
- Divide ground beef, corn, onions, and tomatoes evenly over each tortilla.
- Divide cheese evenly over the top of ground beef mixture.
- Bake for 10 to 12 minutes or until cheese is melted.
- 1 (16 ounce) packages bulk pork sausage, cooked drained and crumbled
- 4 cups cubed day old bread
- 2 cups shredded sharp cheddar cheese ( 8oz)
- 2 (12 ounce) cans evaporated milk
- 10 large eggs, lightly beaten
- 1 teaspoon dry mustard
- 1/4 teaspoon onion powder ( I use 1 fresh chopped onion)
- 1/4 teaspoon black pepper
- Combine all ingredients and cover, refrigerate overnight.
- grease 13x9 inch baking dish.
- preheat oven to 325 degrees.
- bake for 55-60 minutes.
- if top gets brown too fast cover with foil.
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